In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
I love all the sandwiches offered at Grandaisy Bakery quite a bit, but if I had to pick a favorite, it would be the Panino Greco ($7). Fresh stecca bread is smothered with skordalia, an garlic-y puree with Greek origins. The purée is made from a base of boiled potatoes mashed with salt and pepper, and then puréed with garlic. It's velvety, pungent, and the ideal base for a scattering of whole chickpeas, fragrant with thyme and bay leaves. Above that goes pickled onions and thinly sliced raw carrots, pepper and rocket to top. The Greco is a rather light sandwich, packing in plenty of bright, refreshing flavors: ideal for for those hot days soon to come.